Have Spaghetti Dinner without committing Carbicide!

If you’re anything like me, you crave carbs 24 hours a day and actually spend at least 2 hours a day eating them. I love, and I mean looooove pasta and it makes it almost impossible for me to be healthy for a full day. There’s something so heavenly about a plate to stringy goodness, a thick delicious meaty tomato garlic sauce, and a mountain of cheese to top it all off. – Ouf. Now I’m hungry, again.

Fear not my carb loving friends, I’ve found a solution to our hip hugging, love handle enhancing problem! Spaghetti SQUASH!

It’s an incredibly delicious alternative to the carby noodles we’ve come to trust. Did I mention it was healthy, carb-less and low calorie???

A healthy plate of goodness. Hold the guilt.

A healthy plate of goodness. Hold the guilt.

Here we go.

Chunky Spaghetti Squash

For the squash:
1 medium spaghetti squash (3-4 pounds) or two small spaghetti squash
1 cup Parmesan or Cheddar Cheese

For the tomato sauce:
Any flavor of Pasta Tomato Sauce (My favorite one is Garlic flavored sauce)
1 lb. Extra lean ground beef
4 cloves garlic
½ Large onion
salt and pepper (to taste)

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and discard them.
  2. Place the squash, cut side down, on a baking sheet, add water to cover base of baking pan. Bake for 40-45 Minutes.
  3. Finely chop the Garlic and Onion. Add Garlic and Onion to frying pan with a hint of Extra Virgin Olive Oil. Add extra lean ground beef and cook until brown. Once cooked, add tomato sauce and lower heat.
  4. After 35 minutes, start checking the squash to see if it’s done. The squash is done when the insides can be poked with gently with a fork. The threads of the spaghetti squash should be slightly crunchy and watery, sometimes called “cucumber-like.” If the squash flesh becomes creamy, it is over-cooked. While over-cooked spaghetti squash will still taste fine, it will not separate into its signature spaghetti-like stands.
  5. Allow the squash to cool for five minutes. Then, using a fork, pull the strands of the squash out of the shell. Add salt and pepper to taste.
  6. Place the squash in a serving dish and ladle the sauce on top.
  7. Cheese up that plate and dig in, guilt free!!

There you have it ladies and gents, an alternative to spaghetti. Now you may indulge and conquer your pasta craving!

Calories: 245.2 (per serving) • Fat: 11.9 g • Protein: 14.4 g •
Carb: 21.9 g • Fiber: 5.3 g • Sugar: 4.5 g Sodium: 254.8 mg

Goodbye love handles, we had a good run. See you, NEVER again.

Hello my name is Kathleen, and I’m a Blogger that can cook.

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Carine’s Quick and Easy Salmon Recipe

I do my best to eat healthy, but sometimes I find it difficult to take the time to cook something healthy, especially when cooking for one.

Nowadays, it seems that everyone is always rushing off somewhere and that’s why fast food is so tempting. And I’m definitely guilty of succumbing to the convenience of fast food, but since the semester started, I’ve been determined not to let my good eating habits fall by the wayside.

This salmon recipe took me about 25 minutes from prep to serving time. It’s unbelievably easy, healthy, AND I had time to get other things organized while it was in the oven.

Carine’s Quick and Easy Salmon Recipe

Preparation Time: 2 mins.
Cook Time: 18-22 mins.
Total Time: approximately 25 mins.

I based the recipe on one portion to make it easier to multiply if you choose to make additional fillets.
I cheated a little bit by using Clubhouse Salmon Spice, but you can always substitute the store-bought spice for any other spices you like.
All of my measurements are approximate and can be modified to suit your preferences.


Ingredients:
1 Salmon Fillet, raw
1/2 tsp Clubhouse Salmon Spice
1/2 tsp butter, softened
1 tbsp lime juice
chili powder
salt
pepper

Preparation:
1. Preheat oven at 350°F.
2. Place your salmon in aluminum foil.
3. Add your lime juice, then add your salmon spice, chili powder, and a bit of salt and pepper, ensuring to cover both sides of the fillet.
Finally, sit the butter on top of the fillet
Put in the oven and cook for approximately 18-22 mins.

I usually steam or boil some carrots and asparagus to serve on the side, but you can use whichever vegetables you like.

Based on 1 serving.